Forty Rod SASS 3935 Posted October 23, 2022 Share Posted October 23, 2022 I have had a bottle of Two Buck Chuck Cabernet Sauvignon that has been in my torage fridge for a number of years. It's never been opened. What are the chances it's still good? Should I risk it or buy fresh bottle? Would it be something I could use in beef stew? Would another wine be better? I'm asking because I'm a tea totaller and am looking to try a new recipe. I figure most of the alcohol will be gone after a few hours in a slow cooker. Link to comment Share on other sites More sharing options...
Rip Snorter Posted October 23, 2022 Share Posted October 23, 2022 Open it and let it stand a bit, if it doesn't smell vinegary it is likely all right. Pour it into a water glass and look at the color, s/b a nice red with little or no sediment. It should be fine to cook with. If you are worried about flavor , simmer it for a while and the alcohol will be gone and you can do a teaspoon flavor check. In any but the worst case it will be fine in a stew. They always say don't cook with a wine you wouldn't drink, Never thought of teetotalers. Link to comment Share on other sites More sharing options...
Forty Rod SASS 3935 Posted October 23, 2022 Author Share Posted October 23, 2022 Never was a wine drinker, nor beer. Back before I quit I was a Black Flag rum (when I could get it, Bacardi when I couldn't) and Coke drinker, once in awhile a Black Russian, Bourbon and Branch, or Yukon Jack man and and lover of Glayva over ice cream or in coffee. I'd still give a bunch for a bottle of Glayva. I've been hoarding about a shot of it now for several years but it isn't sold in the the US and no one in Canada can get me a couple of 7450 ml bottles at almost any price...within reason. Link to comment Share on other sites More sharing options...
Red Gauntlet , SASS 60619 Posted October 23, 2022 Share Posted October 23, 2022 If it's been refrigerated it's very likely to be fine for cooking, as Rip says. Link to comment Share on other sites More sharing options...
Texas Joker Posted October 23, 2022 Share Posted October 23, 2022 Beer for stew. Wine for soup The beer gives stew and chili an undertone that wine cannot Link to comment Share on other sites More sharing options...
Rip Snorter Posted October 23, 2022 Share Posted October 23, 2022 1 minute ago, Texas Joker said: Beer for stew. Wine for soup The beer gives stew and chili an undertone that wine cannot A matter of taste, I think. I'll use Beer for a very few recipes, but Wine for most that call for it. Link to comment Share on other sites More sharing options...
Jabez Cowboy,SASS # 50129 Posted October 24, 2022 Share Posted October 24, 2022 Hey Forty Rod what is this Glayva Stuff of which you speak? I have a couple of friends headed South to Shoot, maybe so they might be able to take some to Ya... Jabez Cowboy Link to comment Share on other sites More sharing options...
Alpo Posted October 24, 2022 Share Posted October 24, 2022 You have an unopened bottle of red wine that is probably less than 20 years old, and you're worried it has turned into vinegar? White, yeah. White's only good for about 10 years before it turns. But red? That's good for lustrums, decades, four score and 7 years. Last time I was in Georgia - was up there for my granddaughter's 8th birthday - I picked up a case of Two Buck Chuck. She'll be 20 in February. I think I still got five bottles (as y'all might could guess, I'm not a big drinker). And I'm absolutely sure there's not a thing wrong with it. Link to comment Share on other sites More sharing options...
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